pumpkin black sesame dessert (a fall take on chè trôi nước)
pumpkin black sesame dessert
growing up, i would devour bowls of chè trôi nước, a vietnamese dessert made of glutinous rice balls (generally filled with mung bean, but my mom would omit it to make it more kid-friendly for my sister and me) in water infused with brown sugar & ginger. it was seriously my favorite ways to end dinner! i am giving this dessert a fall twist by adding pumpkin to the glutinous rice balls, making the filling with black sesame, and dashing the broth with a little pumpkin spice! give it a try! 🙂
Ingredients
black sesame filling
- 2 tbsp black sesame powder
- 1 tsp coconut oil
- ½ tsp maple syrup or honey
pumpkin glutinous rice balls
- ¼ cup glutinous rice flour
- 1 tbsp sugar
- 1 tbsp pumpkin puree
- ¼ tsp pumpkin spice
- 1 tbsp boiling water
other
- 2 cups water
- ½ cup brown sugar
- ⅛ tsp pumpkin spice
Instructions
prepare black sesame filling
- mix black sesame powder, melted coconut oil, & maple syrup together until well incorporated.
- divide and roll dough into 8 equal balls.
- set in refrigerator for 10 – 12 mins to harden.
prepare pumpkin glutinous rice balls
- mix glutinous rice flour, sugar, & water until well incorporated. the dough may seem dry, so use your hands to press the crumbs together.
- divide into 8 equal pieces.
assemble pumpkin glutinous rice balls
- roll 1 piece of pumpkin glutinous rice piece into a ball and flatten. place 1 black sesame filling ball into the center, and cover with the the edges of the pumpkin glutinous rice ball until you no longer see the black sesame filling. repeat 7 more times.
cook pumpkin glutinous rice balls
- mix water, brown sugar, & pumpkin spice in a saucepan. on medium-high, let the mixture boil. this took me 4 – 5 mins.
- lower the heat to medium-low and add all pumpkin glutinous rice balls into the saucepan. cook for 5 – 6 mins or until the balls float to the top.
- pour into bowls to serve and enjoy!
footnotes
special equipment
- saucepan: this is my favorite saucepan. i have had mine for years; it’s durable & versatile.
- spatula: this will help you mix the ingredients for the dango together. i particularly love the durable oxo ones!
did you make this recipe? i would love to see your creations! tag michelleqgbui on instagram and hashtag it #letsbake.
